Pumpkin Streusel Muffins with Creamy Filling and Crunchy Topping

Ingredients

• 1/2 cup (63 g) all-purpose flour
• 1/3 cup (67 g) packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fine salt
• 4 tablespoons (56 g) unsalted butter, melted
• 1/3 cup (35 g) finely chopped pecans
• 8 oz (225 g) full-fat cream cheese, softened
• 1/4 cup (50 g) granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 pinch fine salt
• 1 3/4 cups (220 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 tablespoon pumpkin pie spice
• 1/2 teaspoon fine salt
• 1 can (15 oz or 425 g) pumpkin puree, not pumpkin pie filling
• 3/4 cup (150 g) packed light brown sugar
• 1/2 cup (120 ml) neutral oil
• 2 large eggs, room temperature
• 1/4 cup (60 ml) whole milk